let's change the subject
to
the chef in me...
de-tail a lobster
cut into medallions
saute' with bay scallops in garlic butter
cook pasta in another pot
(cavatappi)
combine with roasted tomatoes and hollandaise
(store bought-don't fret- and not expensive)
place in a casserole dish
top with bread crumbs
oven at high temp for minutes
(when browned)
serve with a merlot...
(not a fine chianti)
hannibal lechter has nothing on me
yumm
PS: garlic toast is a fine compliment
goodnight agent starling...
:)
e tu martha stewart
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